Hungarian Mushroom Soup

Ok, guys so here’s the scoop. This soup is hands down the most boring looking soup I’ve ever made… But as much as it is boring looking, it is INSANELY delicious!

I can’t explain how perfectly the paprika, soy sauce, and mushrooms go together it’s just amazing. If you like that “umami” type flavor or mushrooms then this soup is for you.

• Serves 4-5

Ingredients:

1 lb mushrooms, sliced

1 medium onion, chopped

6 tbsp butter

4 tbsp flour

1 tbsp smoked paprika

1 tbsp hot Hungarian paprika

4-5 cups chicken broth or vegetable stock

1/3 cup soy sauce

2/3 cup half-and-half

2 tbsp dried parsley

1 tbsp dried dill

1 tsp lemon juice

Sour cream

Directions:

Heat 2 tbsp butter over medium-high heat in large pot then sauté onions and mushrooms, stirring occasionally. The mushrooms will release their liquids as they cook, continue cooking until this liquid is evaporated {approximately 10-12 minutes}. Add remaining butter, smoked paprika, and hot Hungarian paprika and cook until butter is fully melted. Stir in flour and let heat through for 1-2 minutes stirring frequently to remove raw flour taste. Add soy sauce and stir until thick. Slowly add broth one cup at a time while stirring to incorporate flour. Bring to a boil then reduce to simmer for 10-15 minutes.

Remove from heat. Transfer half of the soup to stand blender and purée until smooth then transfer back to pot. Add half-and-half, dill, and parsley and heat through. Remove from heat. Stir in lemon juice and serve topped with sour cream.